Preparation

• The crusco pepper is obtained from the cultivation of a particular pepper typical of Basilicata, specifically from the town of Senise with just 7,000 inhabitants, located in the province of Potenza.

  The main characteristics of this vegetable are its low water content, sweet flavor, very thin skin, little pulp, conical shape, and high vitamin C content. Locally, it is called Zafaran.

  It is believed to have very distant origins, having arrived in Europe at the end of the 1500s thanks to Christopher Columbus’s caravels from the Antilles.

  In 1996, the Consortium for the Protection of the Senise Pepper was established. In 2016, the Consortium obtained the recognition of the I.G.P. (Protected Geographical Indication) mark.

  It is planted in February/March and harvested in August.

  After harvesting, it is left to rest for a few days in cool, dry, and well-ventilated areas to start proper conservation. Then it is strung into long necklaces, called serte. These necklaces are stored away from direct light to prevent them from turning yellow. Proper drying in low-humidity places will prevent mold or insect formation.

  When well dried, it is detached from the long necklaces, cleaned with a cloth to remove any present dust, then the stem and internal seeds are removed.

  It can be mainly used in two ways: it can be ground into powder and added to the dough of pizzas and focaccias, or it can be fried to make it Crusco (which means crunchy). It is fried in a pan with seed oil at 320°F, or with olive oil at around 340-355°F for a few seconds on both sides, ensuring it doesn’t burn. The oil must be hot but not smoking.

  It’s great to enjoy with cod, boiled potatoes, eggs, in savory pies, on pasta, or even on its own, as a substitute for chips. Try it as an appetizer, pairing it with Lucanian cheeses and cold cuts.